Scale

For the crust:

1 cup graham cracker crumbs (about full sheets)

2 tablespoons sugar

1/2 teaspoon cinnamon

1/4 cup unsalted butter, melted

For the filling:

16 oz cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla

2 eggs

For the caramel apple topping:

1 Granny Smith apple - peeled, cored and finely diced

1 tablespoon unsalted butter

1 tablespoon sugar

1 teaspoon cinnamon

1/4 teaspoon cloves

1/4 cup caramel ice cream topping

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Preheat the oven to 325 degrees. Line a standard muffin tin, set aside.
In a medium bowl, combine the crusted graham cracker crumbs, sugar, cinnamon and melted butter.
Stir until all the crumbs are wet, looking like wet sand.
Scoop a heaping tablespoon into each cupcake liner and use the bottom of a 1/4 cup measuring cup to firmly press down and smoosh the crumbs into the bottom of the liner. Set aside.
In the bowl of a stand mixer, combine the softened cream cheese and sugar and cream until smooth. Scrape down the sides often.
Add in the vanilla and eggs and mix well, scraping the sides often.
Using a large ice cream scoop, divide the filling between each of the cupcake liners.
Bake in the preheated oven for 23-25 minutes or just until the edges are set and the center is still a little jiggly when you gently shimmy the pan. Allow to cool to room temperature.
Chill the room temperature cheesecakes in the fridge for an additional 4 hours or until set.
When ready to assemble – in a small saucepan, combine the diced apple, butter, sugar, cinnamon, and cloves.
Heat over medium low for about 10 minutes or until the apple are tender.
Add in the caramel topping and continue to simmer until the mixture begins to thicken and the liquid is mostly boiled off.
Allow to cool to room temperature.
Remove the cheesecakes from the fridge and scoop a spoonful of the caramel apple topping over each cheesecake.

Storage: Cheesecakes can be stored in an airtight container in the fridge for up to 3 days.